Creamy Prawn Pasta Recipe
This quick and easy Prawn Pasta with lemon and capers has become my favourite summer dish. It takes 10 minutes to whip up and is lovely and light to eat - perfect for a hot evening or when you just want a tasty and quick meal.
Servings: 2 people
Ingredients
- 250 g gluten free tagliatelle (spaghetti or linguine work too)
- 1 tbsp olive oil
- 200 g raw king prawns
- 2 tsp chopped garlic
- 50 g Grana Padano cheese (grated)
- 75 ml white wine
- 75 g frozen peas
- 35 g capers
- Zest of 1 lemon
- 75 ml double cream
- Rocket (arugula)
Instructions
- Bring a pan of heavily salted water to the boil and cook the pasta as per the pack instructions - usually 8-10 minutes.
- Meanwhile, add the olive oil to a large pan and place on a medium heat. Add the prawns and garlic and cook for 3-4 mins (until completely pink if using raw prawns).
- Add the Grana Padano cheese, white wine, peas, capers and lemon zest and cook for another 3-4 minutes until the liquid starts to reduce.
- Turn the heat down low, add the cream, mix well and then remove from the heat. Drain the cooked pasta and stir through - serve with a wedge of lemon and lots of rocket.
Video
Notes
- Storing: Leftovers can be kept in the fridge but this dish is definitely better when eaten fresh. But you can easily size the recipe up or down to account for how many portions you need!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Prawn Pasta recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 1 portion | Calories: 402kcal | Carbohydrates: 9g | Protein: 26g | Fat: 28g
